1. Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. In a large bowl, combine the chocolate cake mix, eggs, oil, water, and mint extract (if using). Mix according to package directions until smooth. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
2. Create the Pokes: While the cake is still warm (but not hot), use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart. Make sure the holes go almost to the bottom of the cake.
3. Add the Mint Filling: In a medium bowl, whisk together the sweetened condensed milk, mint extract, and green food coloring (if using) until well combined. Slowly pour the mixture over the entire cake, ensuring it fills the holes. Use a spatula to gently spread and push any excess filling into the holes. Allow the cake to cool completely.
4. Make the Mint Frosting: In a large bowl, beat the cream cheese and butter together until smooth and fluffy, about 2-3 minutes. Gradually add the powdered sugar, mint extract, salt, and green food coloring. Beat on medium speed until the frosting is light and fluffy, about 3-4 minutes. Spread the frosting evenly over the cooled cake.
5. Add the Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Allow the ganache to cool slightly until it reaches a pourable but not runny consistency. Drizzle it over the frosted cake. Top with chocolate mint candies or chopped Andes mints if desired.

Serving Suggestions:

Serve this rich cake chilled with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with coffee or a glass of cold milk to balance the sweetness.